While surfing on the interwebs the other day, looking for grain free chocolate chip cookies, I found this recipe for buckwheat pancakes. I don’t think I’ve had a pancake in 4 years so I thought I’d give these a whirl. And buckwheat is technically a grass, not a grain. Party Bonus!

The key to these delicious pancakes is soaking the buckwheat flour overnight in buttermilk which gives it that sourdough flavor and bubbly mix. They turned out so good! These made me soooo happy with a little butter and maple syrup! And I know they will do the same for you too!

Hey! Did you hear Pizzaria Lola has gluten free pizza crusts? I’m so excited because, yes, I’ve been to Pizzaria Lola with a group of friends to only eat the roasted cauliflower and meatza (just the toppings of the pizza) which is tasty, but just doesn’t count in my book as a satisfying meal out. I’ll be eating there soon and let you all know how it is.

So I saw this recipe on the Pins a.k.a. Pinterest from eat.drink.smile blog and thought it was worth giving it a shot as a lot of other gluten free/grain free pizza crusts pretty much suck. I’ve tried it all. Box pizza mixes. Almond flour. Coconut flour. Tapioca starch, which actually wasn’t so bad.

So here’s what I did. I use a scale a lot in cooking finding that it allows a more precise measurement and can be increased and decreased easily. I used a box grater to grate the cauliflower v.s. a food processor and also used a saute pan v.s. the microwave. I just cooked it a bit longer on low heat because you want to get the moisture out.

Mash the cauliflower mixture on a 9×13 sheet pan lined with parchment paper and brushed with olive oil. I made mine bigger but think they would turn out more crisp and firm if done in two small rounds v.s. one big. Bake according to the original recipe.

The finished product. The crust is actually delicious and the texture is great. Top it with whatever you desire. I did tomato sauce, mushrooms, onions, spinach and mozzarella.